Best of Greece: Secret Spots Where The Locals Go

Forbes: Best of Greece: Secret Spots Where The Locals Go

Syros

A truly cosmopolitan destination that goes way back in time and still carries the majestic feeling of the 19^th century, when it was home to elite entrepreneurs, merchants and artists. Syros still remains the capital of Cyclades, attracting the more sophisticated crowds seeking to enjoy the cosmopolitan feel, the cultural happenings and the quiet family life. Its proximity to Mykonos offers the opportunity for a flashy daytrip. A highlight of the magnificent architecture is the Apollo Municipal Theatre (also known as La Piccola Scala), a replica of Scala di Milano. My favorite activity in Syros is horseback riding, which allows visitors to discover paths and landscapes and even visit a beach and swim with the horses. In order to avoid the crowds and enjoy the more secret side of the island, I recommend the secluded beach of Grammata in the northern part of the island. As it is only accessible by boat, it is mostly frequented by sailors; you can take a boat there from Kini village. The rocky scenery and crystal clear waters of Grammata beach guarantee a calming and refreshing experience.—Elena Fotiadi

Andros

A true gem amidst the Aegean due to its natural beauty and its unique neo-classical architecture. This is a perfect destination to reconnect with nature. It is just a short 90-minute trip from Athens. On the east side of the island, there’ s a hidden treasure, a secret known to many, named Axla. It’ s a natural paradise, a place of unique beauty and biodiversity. Its heritage has its roots in one of the earliest and most important civilizations in the Mediterranean, which is known for its peaceful growth and sincere hospitality. Visit Onar hotel to experience a true connection with nature — you’ ll find shade under the plane trees, tranquillity from the sound of birds and rivers and a glorious white sandy beach with turquoise water that will fill your heart with contentment and marvel. It’ s not by chance that the name of the hotel, “onar,” means “dreaming” in ancient Greek. It is simply my favorite destination in the world and the food is marvelous. They have their own organic farm and only source vegetables from there. They have a selection of fresh-caught fish, a variety of pies that are made with their own vegetables that change daily and lamb from the wood-fired traditional oven that will haunt you with its aromas.—Argiro Barbarigou

Tinos

Tinos has an authentic feel. Despite religious fame, it has avoided mass tourism and remains a true representative of the Cycladic scenery. The real beauty of the island hides in the more than 500 picturesque villages spread around the island and the hundreds of dovecotes scattered around the countryside. Excellent traditional cuisine can be found in the simple family-run eateries. The destination is ideal for travelers seeking to explore, offering an intriguing scenery and featuring exciting activities for adventure lovers such as trekking paths and rock climbing sites. A beach not to miss is Livada, with its impressive, rough scenery and secluded location. Overall, the purity of the island can turn even the most dubious guest into a true believer.—Elena Fotiadi

The unexploited gem of the Aegean! It is only 90 minutes from Athens. You can also reach it with a 15-minute ferry from Mykonos. It’s a dream destination for those of you that like to explore. While the town has its beauty, it’s the traditional villages you’ll find all over the island that are truly unforgettable. Triantados is a medieval village, only 20 minutes from town, which is my favorite destination. Stay at Aeolis Suites, which are built into the mountain and canyons and reach from the mountain top down to the canyons and rivers. Apart from being warm, friendly and extremely hospitable they are blessed with a jaw dropping view of the Aegean. Don’t forget to eat at the hote’s Zoga restaurant, which has stunning traditional flavors and a menu built around local ingredients. Try the eggs with loutza and volaki, the pickled wild artichokes, the traxana with olives, feta and calamari and lastly the wonderful rizogalo dessert.—Argiro Barbarigou

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